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1
In the jar of a blender, combine 1 cup of the lime juice, water, chile, cilantro, garlic, and 1/8 teaspoon sea salt, and puree.
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2
Strain through a medium-mesh sieve.
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3
Put the diced snapper in a bowl, pour over the lime-chile marinade, and marinate for 20 minutes.
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4
In a pot of boiling water, add a big pinch of sea salt and blanch the calamari and scallops for 1 minute.
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5
Remove from the heat and scoop out of the water with a slotted spoon.
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6
Cut the calamari into 1/8-inch-thick rings.
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7
Cut the scallops into 1/4-inch dice.
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8
Set both aside in a bowl.
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9
In a large bowl, stir together the ketchup, Tabasco, Worcestershire, remaining 2 tablespoons lime juice, celery salt, and oil.
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10
Drain the snapper well and add to the ketchup mixture along with the oysters, crabmeat, calamari, scallops, and chives and toss well to coat with the sauce.
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11
The mixture will hold up to 1 day in the refrigerator.
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12
If you make it ahead, prepare the ketchup sauce without the lime juice, which is added just before serving.
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13
To serve, place some shredded lettuce in each crispy shell, divide the filling equally between them, top with garnish, and arrange in a taco holder.
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14
Or, lean the filled shells in a row, propped upright, on a platter.
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15
Eat right away.
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16
To build your own, place some shredded lettuce, then filling, in a crispy shell, top with garnish, and eat right away.
